Advanced chocolate tempering system
In chocolate production, achieving consistent tempering is crucial for maintaining the quality, texture, and visual appeal of the final product. Variability in this process can lead to issues such as fat-bloom, inconsistent crystallization, and suboptimal mouthfeel, affecting both small-scale artisanal batches and large-scale industrial outputs.
Ensure precise chocolate tempering with easystart
The AMC SuperNova, by Aasted, offers a flexible and reliable tempering solution for various chocolate masses, including milk chocolate, nougat, and fat masses. Designed based on 65 years of continuous research, this system ensures the stabilization of high-quality tempered chocolate with the help of the integrated EasyStart technology. This software leverages embedded algorithms to adapt the tempering process according to the specific mass and fat content, making it accessible for operators of all skill levels. The system includes features such as a PLC screen for easy handling and quick visualization of the process, along with options for aeration, high viscosity masses, and stabilization of varying temperatures. With capacities ranging from 50 kg/h to 12,000 kg/h, the AMC SuperNova caters to diverse production needs, guaranteeing minimal maintenance requirements and cost-effective operation.
Benefits
- EasyStart software adapts tempering process to mass and fat
- Wide capacity range from 50 kg/h to 12,000 kg/h
- Suitable for various chocolate types including high viscosity masses
- Low-maintenance design with easy handling
- Consistent high-quality output